Portobello Mushrooms stuffed with Shrimp

Tapa, side, main dish, light, easy to do,  all these adjectives and much more we can assign to this recipe.

Ingredients for 4 people:

-8 big Portobello Mushrooms.  
-16 Shrimp.  
-1 Garlic Clove.  
-Ground Parsley. 
-Salt.
-Pepper.
-Alioli Sauce (Optional).

Peel the raw shrimp and keep the peels and heads.  Mince the garlic clove and place it in a bowl along with the ground parsley, a pinch of salt and pepper and a stream of olive oil. Put the shrimp into this mix and marinate while we prepare the rest of the ingredients.

Put the shrimp peels and heads in a frying pan and saute all, try to extract all the flavour from the heads by squeezing them with a wood tool. Pour a little bit of water and let it cook for a little while.  Strain it and add the broth to the shrimp bowl.

Now it is the mushrooms turn, clean and empty them, place on an oven tray. Stuff the mushrooms with the shrimp mix, bake them for 10 mn. at 355°F (180°).

We can serve it with alioli sauce and make it more filling, (and less light too).

Alioli Sauce (Garlic Mayo)

This sauce gets along pretty well with aperitifs, fish and many more.

Ingredients:

-½ Garlic Clove (depends on how strong you like it).

-1 Egg.

-Olive Oil.

-Vinegar.

-Salt.  

With a hand blender mix the chopped garlic clove, the egg, a pinch of salt, a stream of olive oil and a little stream of vinegar in a deep bowl. Start to blend it without moving the blender, keeping the blender stack to the bottom of the bowl. When the mix begins to get thicker, move the blender up and down lightly until the texture of the sauce becomes uniform.